Cherry Coffee Cake is a dessert or breakfast bread that is easy to make and delicious served warm or at room temperature. It keeps well covered on the counter for 3 or 4 days.
A pine nut, although looked on as a nut in the culinary sense, is actually a seed. They have a delicate, nutty flavour and are also known as pine seeds, pine kernals, pinon and pinoli. They make a friendly substitution in this recipe for the almonds, if you have tree nut allergies.
Easy Cherry Coffee Cake
Print recipe| Serves | 8 |
| Inspiration | Robin Hood Baking Festival |
Ingredients
- 2 1/4 Cups all purpose flour
- 3/4 cups granulated sugar
- 3/4 cups butter
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1 egg
- 3/4 cups buttermilk or soured milk (to sour milk, add 2 tsp vinegar to regular milk)
- 1 19 oz (498 ml) can cherry pie filling
- 1/3 cup sliced almonds (I have used pine nuts instead of almonds for people with allergies to tree nuts)
Optional
- 1 Tsp almond extract
Directions
| Preheat the oven to 350 degrees F. Combine flour and sugar in a large bowl. Cut in butter with pastry blender or using two knives until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder and baking soda to remainder. Beat together egg, buttermilk and almond extract (if using). Add to dry ingredients, stirring just until moistened. | |
| Spread two-thirds of the batter over the bottom and partway up the side of a greased 8 1/2 inch (21cm) or 9 inch (23 cm) springform pan. Spoon pie filling evenly over the batter. Drop small spoonfuls of remaining batter over filling. Stir almonds into reserved crumbled mixture. Sprinkle over batter. | |
| Bake 65 to 75 minutes for 8 1/2 inch or 50 to 50 minutes for 9 inch pan or until cake tester (or toothpick) inserted in centre comes out clean. | |
| Variation | |
| This is also good with blueberry or mixed berry pie filling for another taste. | |